4 pints J&L Green Farm Pulled Chicken
2 quarts J&L Green Farm Chicken Broth
2 cups chopped onions
1 cup chopped green peppers
4 Tablespoons J&L Green Pork Lard
2 – 4oz. cans of green Chile peppers
6 Tablespoons J&L Green Pork Lard
½ cup flour
2 teaspoons ground coriander
1 ½ teaspoons salt
2 cups sour cream (or plain yogurt)
3 cups shredded Raw Milk Cheese (12 oz)
24 – 6 inch flour or corn tortillas
Instructions: In a large saucepan cook onion and green peppers in 4 Tablespoons of lard/butter until tender. Combine onion mixture in a bowl with chicken and Chile peppers, set aside. For sauce, in the same saucepan, melt 6 Tablespoons lard/butter. Stir in flour, coriander, and salt. Stir in chicken broth all at once (if you like extra sauce, you can 1 ½ the sauce ingredients). Cook and stir until thick and bubbly, continue 1-2 more minutes. Remove from heat. Stir in sour cream/yogurt and ½ of the cheese. Stir in 1 cup of sauce in chicken mixture. Dip tortillas into sauce mixture, fill with ¼ cup of chicken mixture, roll up tortillas and place into 9x13 pan. Pour remaining sauce and cheese over top. Bake uncovered at 350 degrees for 25 minutes or until bubbly. Enjoy!
Dairy Free Option: Use 1/2 cup nutritional yeast in place of cheese. Use a canned coconut milk in place of sour cream.
Want to make pulled chicken & chicken broth yourself? You can follow the directions on How to Cook a Whole Chicken on the recipe blog.